So, so, so good. I was forced to make a couple changes, however, based on the ingredients I had on hand: no almond extract, so I used my top notch vanilla extract in both the dough and icing. I also used a four-berry preserve (strawberry, raspberry, blueberry and blackberry) that I had around; very tart and not too sweet, which really complimented the buttery/sweetness of the dough. Even though I stuck the dough in the fridge after mixing AND froze it after rolling and filling, my cookies spread out somewhat, but the jam didn't overflow. Three dozen as advertised and perfectly cooked after fourteen minutes. Delish!

P E R F E C T!! A nice change from the typical cookie. This one is a keeper for me.

Love would not change a thing. I did put them in the freezer for 10 min per another reviewer and they came out perfect! Will make again for sure.

These remind of Pecan Sandies! I cut the recipe in half, added 1/4 cup of almond flour, and a couple of teaspoons of lemon zest. The dough was very easy to form into balls. I put them in the fridge for 10 minutes before baking, but this made them hardly drop at all, so I ended up mashing them down with a fork 10 minutes into baking. I didn't do the filling or glaze; they were great as is.

Great! Big hit with all the men in my family who aren't crazy about chocolate.

These are excellent! I followed the advice of others and added about 1/4 cup of flour to what the recipe called for. I also put the indented dough balls in the freezer for 10 minutes before baking. I wanted to fill them with frosting, so I left out the jam. I also rolled the balls of dough in finely chopped walnuts before making the indentions. After they cooled I filled them with a simple icing (cream 1/2 stick butter until smooth; add 2 cups powdered sugar; add milk to desired consistency). The result was amazing! They were easy to make and delicious to eat. Thanks for a great recipe!

These cookies were so easy to make. My biggest suggestion is to refirgerate the dough for atleast an hour before rolling into balls and making the cookies. Remember, they do expand a bit in the oven. So even though they may look a bit small before baking, they come out beautiful and delicate from the oven. And lastly, don't over fill the centers with too much jam. A little goes a long way.

I made these a bit differently. I baked the cookies and then half way through I spread blackberry jam and honey on each one. After they finished baking I let them cool for a few minutes and then sandwiched them. After they cooled I then drizzled melted dark chocolate with ameretto overtop of them. Wow! They were heavenly! Next time I'm gonna try the original way but with honey too!

I am so glad to have found this recipe again. These cookies are delicious. Make them exactly as the recipe states and you won't be disappointed. The almond extract is ESSENTIAL in these -- if you leave it out, they won't be the same.

Very delicious recipe! The dough was WAY tastier than we expected, thus the recipe yielded several fewer cookies than expected. Do not leave these cookies or this dough unattended for long. :D

These are delicious but it takes a little work to make them "look good." I would try them as a home treat before baking them for a party, etc. They are good without the drizzle, too.

A little hard to form the cookies, but it just takes time and patience. Totally worth the work. Perfect flavor. Previous reviews helped a lot. This is my new favorite cookie!!!!

They were great made them for a family get-together(easter) and everyone loved them the great thing is you van use whichever jam flavor you prefer and it still taste fabulous, make sure to let your dough sit in the refriderator so it isnt sticky and hard to shape :)

These cookies were the best! I amde a plate of them for my father in law and he always asks when he will get another ration of them. I ran out of butter and ended up using margarine so they were more dense and chewy than they should have been, but the flavor was absolutely amazing. I used seedless rasberry jam, but I think any flavor preserves or jam would have tasted just as good.

Made these for Mother's day and she LOVED them! I didn't have raspberry so I used strawberry jam. I reduced the temp. a little and none of them spilled over. About halfway through I addd a tiny bit more jam to each, then smoothed it out. When they were done I drizzled a vanilla glaze on half and a chocolate glaze on the others. They came out perfect. :)

I don't care for almond extract, but in the glaze it is delicious! Since Christmas of 2007 I have made over 16 dozen of these cookies. Today I am subsituting the raspberry preserve for huckleberry preserve...I can't wait to try it!

These cookies are a sure-fire hit with kids and adults alike! For my first batch, I used vanilla extract instead of almond (simply because I didn't have any around). Also, I found that I did have to add a bit of 1% milk to the dough to get it to form properly. I also added an extra 1/4 cup of sugar as another reviewer recommended, and cut in the butter cold rather than